Split Pea Soup
dry split peas
1 pound(s), green or yellow, soaked overnight in cold water
1 cup(s), chopped
2 rib(s), medium, chopped
2 medium, chopped
uncooked Canadian bacon
2 oz, or similar product, diced
canned chicken broth
6 cup(s), reduced-sodium
- Drain peas, rinse under cold water and drain again; set aside. (Note: If you do not have time to soak the peas overnight, place them in a pot, cover with water and simmer for 2 minutes. Remove from heat and let them stand for 1 hour; drain and use as directed.)
- Heat oil in a large stockpot over medium-high heat. Add onion, celery, carrots and bacon; sauté until soft, about 3 minutes. Add thyme, salt and pepper; stir to coat.
- Add peas and broth; bring to a boil. Reduce heat, partially cover and simmer until peas are tender, about 50 to 60 minutes. Serve hot. Yields about 1 cup per serving.